Fingerling Potato Salad with Gremolata Dressing

Great for salads because they hold their shape once cooked, these fingerlings are steamed, which enables them to retain more nutrients than boiled. The gremolata-inspired dressing (with parsley, lemon, and garlic) adds a twist to this side.

Yield: 4 servings (serving size: 3/4 cup)

Ingredients

• 1/2  pound  white fingerling potatoes
• 1/2  pound  red fingerling potatoes
• 2  tablespoons  fresh lemon juice
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  tablespoon  extravirgin olive oil
• 1  teaspoon  grated lemon rind
• 1  garlic clove, crushed and minced
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1  tablespoon  capers, drained

Preparation

1. Steam potatoes, covered, 12 minutes or until tender. Cover and chill.

2. Combine juice, salt, and pepper in a large bowl; slowly add oil, stirring well with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley and capers.

3. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.

Nutritional Information

Calories:

125 (26% from fat)

Fat:

3.6g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

2.6g

Carbohydrate:

21.4g

Fiber:

2.2g

Cholesterol:

0.0mg

Iron:

1mg

Sodium:

370mg

Calcium:

16mg